29th October 2019

A gorgeous warm hearty soup that makes the best of those leftover pumpkins

Recipe:-

Roast the pumpkin (no need to peel) in the oven with a few whole garlic cloves

Remove skins/peel and add to a pan with sauteed onion, celery, carrot, vegetable stock and a Parmesan rind

Cook for 15 minutes, remove rind and blitz in a food processor

Add our Greek style Natural yogurt and roasted pumpkin seeds to taste and garnish – and for a bit of crunch

Serve in a coconut bowl for that very extra special touch!

Photograph and send to us info@timsdairy.co.uk

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